Tkemali

// Ingredients

• Sour cherry plums or tkemali plums — 1 kg
• Garlic — 5 cloves
• Coriander — a bunch
• Mint or pennyroyal — ½ bunch
• Dill — ½ bunch
• Chilli — 1
• Ground coriander — 1 tsp
• Sugar — 1–2 tbsp
• Salt — 1 tsp

// Method

1. 01Barely cover the plums with water and simmer for 15 minutes until the skins burst.
2. 02Drain, keeping the liquid, and rub the flesh through a sieve, discarding the stones.
3. 03Return the purée to the pan and reduce for 15–20 minutes, adding the liquid to get a pouring consistency.
4. 04Add the chopped herbs, garlic and chilli, ground coriander, sugar and salt.
5. 05Simmer for 5 more minutes and taste: the sauce should be sour and hot.
6. 06Pour into hot sterilised bottles or jars. Tkemali is the classic sauce for meat and potatoes.